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The Stilton Cheese Makers Association produced a fragrance called Eau de Stilton, which was "very different to the very sweet perfumes you smell wafting down the street as someone walks past you." [33] The search for an unpasteurised Stilton cheese was a plot element of a Chef! episode titled "The Big Cheese", aired on BBC1 on 25 February 1993.
Penicillium roqueforti is a common saprotrophic fungus in the genus Penicillium.Widespread in nature, it can be isolated from soil, decaying organic matter, and plants. The major industrial use of this fungus is the production of blue cheeses, flavouring agents, antifungals, polysaccharides, proteases, and other enzymes.
Roquefort (French pronunciation:) is a sheep milk blue cheese from southern France. [2] Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, and has a protected designation of origin.
A type called penicillium roqueforti is used to make blue cheeses like roquefort, gorgonzola and stilton, the experts note. Penicillium camemberti is used to make camembert and brie cheese, which ...
[6] [7] Stilton is a relatively new addition, becoming popular sometime in the early 1700s. [8] Many varieties of blue cheese originated subsequently, such as the 20th century Danablu and Cambozola, were an attempt to fill the demand for Roquefort-style cheeses. Cambozola, a German variety of blue cheese
Wheels of gorgonzola cheese ripening Dorset Blue Vinney Shropshire Blue Stichelton at a market. Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria.
These cheeses have distinct blue veins, which gives them their name and, often, assertive flavours. The molds range from pale green to dark blue, and may be accompanied by white and crusty brown molds. Their texture can be soft or firm. Some of the most renowned cheeses in this type include Roquefort, Gorgonzola and Stilton.
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